The team from Cornell Food and Brand laboratory, found a food item that attracted attention made diners more likely to order that dish rather than the item listed next to it.

Restaurateurs use this trick by using bold, hightlighted or coloured font for certain menu entries and by setting apart certain dishes in a text box, the scientists suggested.

Dr Brian Wansink, professor of consumer behaviour at Cornell University and lead author of the study, said: "In most cases, these are the least healthy items on the menu."

The study which analysed more than 200 menus and 300 diners, also found that descriptive menu items sold better and led customers to believe they tasted better.

In one study the researchers changed the names of menu items to make them more descriptive so the seafood filet became Succulent Italian Seafood Filet and red beans and rice became Cajun Red Beans and Rice.

Sales of these items went up by 28 per cent and they were rated as tastier, even though the recipe was identical, according to the study, published in the International Journal of Hospitality.

They added that diners were also willing to pay an average of 12 per cent more money for a menu item with an elaborate name.

The best way for a diner to ensure they choose a wholesome meal is to ask the serving staff for advice, the researchers concluded.

"Just ask your server,” Dr Wansink said.

“Ask 'what are your two or three lighter entrées that get the most compliments?' or 'What's the best thing on the menu if a person wants a light dinner?'"

Dr Wansink said restaurants could help their diners to make healthier choices by designing menus for "catching attention and priming imagination to guide diners to buy healthier high margin items."